Cruzan Potato Stuffing

So, Thanksgiving has come and gone. I didn’t hurry to post my T-giving posts, since it is already over anyway. However, as Christmas is on the horizon, this will be fitting for then.

One of the must-haves in my family’s Thanksgiving dinner menu (or any time we make turkey, which is several times a year – we LOVE it and look for any occasion to make it) is potato “stuffing” as made in the USVI.

In the Virgin Islands, this is a traditional side to Thanksgiving or Christmas turkey dinner. Even though it is called stuffing, it is not stuffed into anything, and definitely not the turkey. It looks like it is made from yams, but it is actually made out of white potatoes, brown sugar, and tomato paste or tomato sauce. It is a savory and spicy potato side, rather than the sweet Thanksgiving sweet potato side dishes common in the US. It can also be made as a weekday dinner side dish. I also think it tastes good reheated, but you wouldn’t want to eat this cold.

Remove from heat. Add potatoes to pot, along with raisins, milk, and beaten egg, fold all ingredients to incorporate completely. You want the consistency to be slightly more liquid/thinner than mashed potatoes if you add the egg. If you do not add the egg, let it be the same consistency as mashed potatoes.

Spread in an oiled 9″ pie plate.

Bake for 45 minutes until top is golden brown.

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Optional – You can add a couple of drops of hot sauce if you like it spicier, when you add the milk. I’ve done that before, but my kids don’t eat it like that. I don’t always add the egg, and it is perfectly good, and lower in fat without it.

Semi-homemade variation – you can use instant mashed potatoes instead of boiling and mashing regular potatoes.

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[…] potato dish that is served on holidays in the Caribbean. This is a reblog of an earlier post (posted exactly one year ago, in fact), simply because I like this picture so much better. This was taken when I cooked this […]